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  1. sirsmokey

    Curing chuck or arm roast

    Ok so I have yet another quarter beef in my freezer that I just picked up. Thing is, I still have some chuck and arm roasts from my last cow. I was curious on the process of curing a couple of these. I don't care so much if it comes out like pastrami or corned beef, as long as it tastes good. I...
  2. sirsmokey

    Pork " broth "

    So recently I have tried something new with country style pork ribs. Now I know this is frowned upon among most but I had to try it. I had a very sweet cheery wheat beer that I didn't much care for as far as drinking it went. Long story short, I put my country ribs in the beer and simmered them...
  3. sirsmokey

    First cheese smoke with the amaze!

    So prior to owning this pellet smoker, I always did cheese with the soldering iron method. I have done cheese with it for upwards of 5 hours and NEVER got color like I got on this batch before. I'm wondering what May have caused this . The level of smoke was about the same as the soldering...
  4. sirsmokey

    First go at bacon ( thanks " pops" )

    So this is my first go at bacon and it turned out awesome ! I used pops brine. Let it soak for 14 days, put it in the fridge for 24 hours, and then at room temp with the fan on it. Smoked for 13 hours with amazen pit masters choice pellets in my 5x8 amnps. I couldn't believe how long it smoked ...
  5. sirsmokey

    Ideas on what to smoke!

    Ok I got my amnps today ( very fast delivery . Thanks Todd) and I need to make a test run with it before I do my bacon next week. I'm open to all ideas. Experimental or tried and true. I've done butter, cheese, dried chilies, salt, pepper, cream cheese, and pistachios with my soldering iron...
  6. sirsmokey

    Dinner time !

    I did some baby back ribs with smoked ham and beans, fresh sausage,and potatoes.. Just something to look at I guess. . Rubbed and ready to go last night . Brought to room temp and added some extra rub The beans and smoked ( 1.5 hrs with hickory) ham steak ( plus some other " things" )...
  7. sirsmokey

    Where do a-maze-n products ship from?

    Just ordered the 5x8 amnps smoker and I am stoked! I have just started cold smoking and normally use the can and soldering iron method. It's ok but not consistent. Sometimes I get 5 hours from one loaded can and other times, it stops after an hour or any random amount of time for that matter. I...
  8. sirsmokey

    Brine for pops bacon too shallow....

    So let me start by saying that I think I read well over 100 full threads in the bacon section here and I can't recal seeing the answer to my question. I'm doing pops brine on some belly as we speak and I followed the recipe beside the reduction of white salt. I set the three hunks in the bucket...
  9. sirsmokey

    Kielbasa question

    Hi guys! I'm not sure if this is where this question belongs but I figure kielbasa is polish sausage and this is the sausage section sooooooo here it goes. I'm trying my hand at making kielbasa for the first time and here is brief on my recipe. Pork, marjoram, salt , pepper, garlic, and pink...
  10. sirsmokey

    Quick question on Morton's quick cure

    I have found a few recipes for summer sausage . From what I read, Morton's is 1.5tsp per pound of meat. All the recipes I'm finding are saying a tablespoon per pound. I know it's not good to use too much so what do you guys suggest? Thanks
  11. sirsmokey

    Layered Smoke?

    Hi, its been a while since iv'e posted on here but a couple new questions have come up.  I know how a lot of people in the meat smoking community layer their flavors using a different rubs and spices at different times during the cooking process. Example being prior to smoking a rack of ribs a...
  12. sirsmokey

    Ground turkey ??

    Hey ! I wasn't sure where to post this so i am just sticking it in general.  I have been dieting during the weekdays and been looking for some alternatives. I was wondering if anyone grinds their own turkey?? I usually buy it from the store already ground about 7/93. It has been getting a little...
  13. sirsmokey

    Smoked Chicken noodle soup?!

    Made some smoked chicken noodle soup out of my half way trimmed smoked chicken carcass. Im not sure if this is a new idea (with the amount of creativity and knowledge on this forum i doubt it) but here it is! Boiled all scraps celery leaves carrots and onions for about 4 hours, strained, added...
  14. sirsmokey

    MAKE SAUSAGE OUT OF A PICNIC??

    HEy i was going to grind up another batch of sausage tomorrow but the pork butts are not on sale this week. I do have a 8 pound pork picnic. It is bone in and still has the skin on it. I wouldn't think the skin would get ground but i was wondering if this could be a substitute for a butt or...
  15. sirsmokey

    Making hot sausage

    I plan in making a batch of hot sausage in the near future. I have made it before but a lot of times the taste is a little off. Not in a bad way just a seasoning that might not be for sausage. I was wondering two things. What is it in store bought hot sausage that makes it that bright red fire...
  16. sirsmokey

    Smoking a whole fresh chicken.

     Hey i was wondering if anyone had any advice on how to smoke a whole fresh chicken so that the skin stays edible. By edible i mean so you can bite through the skin right into the chicken without the skin all pulling off in one piece. Any advice or tips would be awesome! thanks john
  17. sirsmokey

    Looking for peach wood locally

    Hey i'm looking to find some peach wood chunks or chips. I have looked at Lowes, Home Depot, and Walmart and can not find peach anywhere. I seem to find apple, mesquite, hickory, cherry, and even alder but no peach. Any ideas? I live about 45 min from Pittsburgh Pennsylvania..
  18. sirsmokey

    CHEESE SMOKING ADVICE

    I'm gonna smoke some cheese today. I have some Mozzarella, Chipotle Cheddar, and some Gouda. I have smoked cheese before and used mesquite chips. They were a little too over powering. I have a bag of hickory, cherry, apple and still the mesquite. Any suggestions on which to use for a milder...
  19. sirsmokey

    Hello from PA!

    Hi i live in beautiful PA ! I am kind of new to the smoking and have always done mine using a basic kettle grill (i was cheap). I have become pretty good at that but i am ready to move on to a more expensive propane smoker. I have also recently purchased a meat grinder and have started TRYING to...
  20. sirsmokey

    Placement of "smoke vent" on newer Masterbuilt smokers

    Hi,      I was wondering what opinions anybody had on the placement of the vent on the newer models of the Masterbuilt propane verticle smokers. I am used to using the one with the smoke chimney on the top of the unit . I noticed on the new models there are adjustable vents on the back wall...
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